Tuesday, February 5, 2013

Ancestral GF Cream of Mushroom Soup

I'm home sick today and just wanted something 'comforting' to eat.  Some soup!  I can't buy commercial soups due to the chemicals and additives not to mention wheat and soy and wanted it to be 'Paleo' or 'Ancestral' as well.  But, I couldn't really find a recipe so I converted one!  It turned out fabulous!

Ancestral Gluten Free Cream of Mushroom Soup

16 oz mushrooms, chopped
Butter, 1 stick (1/2 to cook the mushrooms in ½ for roux)
4 tbsp tapioca starch (or whatever Paleo flour you prefer)
2 cups Coconut Milk, full fat or Almond Milk
2 cups beef, mushroom, or vegetable broth
Salt and Pepper to taste

Sauté mushrooms in the ½ stick of butter, set aside (season with salt and pepper).  In a saucepan, melt the other ½ of the butter.  Add in the 4 tbsp of tapioca starch to make the roux.  Cook it to get the ‘flour’ taste out of it.  Slowly add in cold broth and whisk well.  It’s important to add a little bit of the liquid at a time and whisk to ensure no lumps!  Once incorporated, add the milk and whisk well.  Simmer just a few minutes and then add in the mushrooms and simmer about five minutes more.

I sprinkled mine with a little thyme herbs to give it a little extra flavor but you can leave it out if you want.  This took me all of about 15 minutes!  I used Mushroom broth (which I can myself) and Almond milk in this recipe.  I also use a lot of mushrooms!  I LOVE mushrooms!!  You can cut down the amount of mushrooms if you like.  Enjoy!!

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